Pumpkin & Lemon Soup

Pumpkin & Lemon Soup

Pumpkin and lemon soup is an Australian classic. It has a rich, creamy texture and this version features a savory flavor lit up by the zest and juice of lemon. It's the perfect way to use pumpkin any time of the year.
Course Appetizers, Main Dish


  • 1 tablespoon butter
  • 1 onion peeled & chopped
  • 2 cloves garlic finely chopped
  • 1 lb pumpkin peeled, seeded & chopped
  • 1 carrot peeled & chopped
  • 2 1/2 cups chicken broth
  • 1 lemon juiced and zest
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Pepper to taste
  • 1/2 cup chives finely chopped
  • Heavy cream to taste


  • Melt the butter at a low temperature in a deep, heavy saucepan. Add the garlic and onions and saute 5 minutes or so until both are soft.
  • Add the pumpkin, carrots, stock, lemon juice and zest, and sugar to the pot. Stir until thoroughly combined.
  • Raise the temperature to a medium low level and allow the pot to come to a simmer for about 20 to 25 minutes.
  • Turn off the heat, and allow the soup to cool.
  • Puree the mixture in a blender or food processor. You can also smooth it out with an old fashioned potato masher.
  • Reheat at a low temperature for about 10 minutes.
  • Season with salt and pepper to taste.
  • Just before serving, stir in a dash or two of cream, and add the chives.
Keyword Lemons
Tried this recipe?Let us know how it was!

Contact Us

How can we help? Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt